Ricotta With Raw Honey And Pears Recipes

RICOTTA PEAR DESSERT

Looking to pare down fat and calories? Try this perfect little pear dessert from Lee Bremson of Kansas City, Missouri. "Apples would be a tasty substitute for this fruity dessert," she says.

Provided by Taste of Home

Categories Breakfast Brunch Desserts

Time 15m

Yield 2 servings.

Number Of Ingredients 4

Ricotta Pear Dessert image

Steps:

Core pear from bottom, leaving stem intact. Cut in half vertically. Slice pear, but not all the way through, leaving slices attached at the stem. , In a small bowl, combine ricotta cheese and 1 teaspoon honey. Place pear halves on dessert plates; fan slightly. Spread ricotta mixture over pear slices. Drizzle with remaining honey; sprinkle with walnuts. Serve immediately.

Nutrition Facts : Calories 116 calories, Fat 3g fat (1g saturated fat), Cholesterol 3mg cholesterol, Sodium 10mg sodium, Carbohydrate 22g carbohydrate (17g sugars, Fiber 2g fiber), Protein 2g protein.

Ingredients

1 medium ripe pear
1 tablespoon ricotta cheese
3 teaspoons honey, divided
1 tablespoon chopped walnuts, toasted

RICOTTA PANNA COTTA WITH NECTARINES AND HONEY RECIPE

Treat this spoonable dessert as a vehicle for piles of your favorite peak-season fruit. Swap out nectarines for plums, peaches, cherries, or blackberries. Using a food processor makes the ricotta ultra smooth and airy.

Provided by Claire Saffitz

Yield 6 servings

Number Of Ingredients 9

Ricotta Panna Cotta with Nectarines and Honey Recipe image

Steps:

Pour 1/4 cup cold water into a small saucepan and sprinkle gelatin evenly over; let sit 10 minutes to soften.
Meanwhile, coat a 9"-diameter pie or cake pan with a thin film of oil; set aside. Combine ricotta, powdered sugar, vanilla, salt, and 1 cup half-and-half in a food processor.
When gelatin is softened, add remaining 1/2 cup half-and-half to saucepan and set over low heat. Cook, stirring with a heatproof spatula, until gelatin is completely dissolved (do not let mixture boil). Scrape mixture into food processor and process until completely smooth, about 30 seconds. Pour into prepared pan and chill until set, at least 4 hours (cover loosely with plastic wrap after 1 hour).
Run a butter knife or small offset spatula around sides of panna cotta to loosen the edge and break the suction.
Fill a baking dish or similar vessel with hot water. Lower bottom of mold into water 5 seconds, then lift it back out.
Press a serving plate firmly over top. Quickly invert in one motion; set plate down. Use knife or spatula to gently lift up mold.
Top with nectarines; drizzle with honey and oil.
Panna cotta (without nectarines, honey, and oil) can be made 2 days ahead. Keep chilled.

Ingredients

1 envelope unflavored powdered gelatin (about 2 1/2 tsp.)
Extra-virgin olive oil (for pan and drizzling)
2 cups whole-milk fresh ricotta
1/3 cup powdered sugar
1/2 tsp. vanilla extract
1/2 tsp. kosher salt
1 1/2 cups half-and-half, divided
2 large or 3 medium nectarines, cut into 1/2"-thick wedges
Honey (for drizzling)

HONEY-RICOTTA PEAR

Mellifluous honey and subtly salty cheese, weave the best of fall into every bite.

Provided by Food Network Kitchen

Time 10m

Yield 2 pear halves

Number Of Ingredients 6

Honey-Ricotta Pear image

Steps:

Halve and core the pear, then cut into slices, leaving the stem-end intact and not cutting through to separate the slices. Squeeze the lemon juice over the cut side of the pear halves.
Season the ricotta with 1/4 teaspoon salt and 1/4 teaspoon pepper, then place in 2 mounds on a plate. Top the ricotta mounds with the sliced pear halves, gently fanning out the slices. Drizzle the pears with honey and sprinkle with the pine nuts.

Ingredients

1 ripe Anjou or Bosc pear
1/2 a lemon
1/2 cup whole milk ricotta cheese
Kosher salt and freshly ground pepper
Honey, for drizzling
1 tablespoon toasted pine nuts